Roasted Potato Medley

This was served at our Relief Society Christmas Dinner; it's really good!

By Great American Recipes

2 sweet potatoes
4 Yukon Gold potatoes
8 new potatoes
(If you want to keep it simple, use any variety of white potato)
¼ cup plus 2 tbsp. olive oil
1 tsp. dried tarragon
1/8 tsp salt
1/8 tsp pepper

1. Peel and cube the sweet potatoes and Yukon Gold potatoes. Scrub the new potatoes and cut into cubes. Preheat oven to 425 F.
2. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly.
3. Spread the potatoes in a single layer on a large nonstick baking sheet.
4. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes. Serve immediately.